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Chicken with Roasted Lemons

The flavors of artichokes, sage, and olives paired with roasted lemons make this dish an entertaining star!

Prep Time 
Cook Time 
Total Time 
Servings 
8

Ingredients 

ROASTED LEMONS
2 lemons, cut into 1/8-inch slices
2 teaspoons olive oil
1/4 teaspoon salt
TO COMPLETE RECIPE
4 to 6 (2 pounds) Gold'n Plump® Boneless Skinless Chicken Breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/3 cup olive oil
1/2 cup pitted green Sicilian olives, kalamata olives, or other brine-cured green olives, drained
1/4 cup capers, drained and rinsed
1-1/2 cups chicken broth
1 package (9 ounces) frozen artichoke hearts
2 tablespoons coarsely chopped fresh sage leaves or 1/2 teaspoon dried sage leaves
1/4 cup (1/2 stick) butter, cut into 4 pieces
1/4 cup roasted red bell pepper in 1-inch by 1/4-inch strips
1/4 cup finely chopped fresh flat-leaf parsley, divided

Instructions 

To prepare the lemons, preheat the oven to 325°F. Line a baking sheet with parchment paper.

Arrange the lemon slices in a single layer on the prepared baking sheet. Brush the slices with olive oil and sprinkle with salt.

Roast for 25 to 30 minutes or until slightly dry and beginning to brown around the edges. (The roasted lemons can be made 1 day ahead. Transfer to a container, cover, and refrigerate).

To prepare the chicken, sprinkle with salt and pepper. Pour the flour into a shallow bowl. Press the chicken into the flour to lightly coat both sides; shake off the excess.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken; cook for about 5 minutes per side or until golden brown. Stir in the olives and capers.

Add the chicken broth and bring to a boil, scraping up the browned bits from the bottom of the skillet. Boil, uncovered, for 5 minutes. Turn the chicken and stir in the artichoke hearts and sage. Continue boiling for about 5 to 10 more minutes or until the liquid is reduced in half and is a syrup-like consistency and the chicken is thoroughly cooked.

Reduce the heat to low. Stir in the butter, bell pepper, 2 tablespoons of the parsley, and the roasted lemon slices. Simmer until the butter melts and the sauce thickens.

Transfer the chicken and sauce to a platter. Sprinkle with the remaining 2 tablespoons parsley.

Tips 

Serve this Mediterranean-influenced recipe on a bed of sautéed fresh spinach with a side of buttered couscous sprinkled generously with freshly grated Parmesan cheese.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

Cuisine 
  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      310
    • Calories from Fat 
      54%
    • Total Fat 
      19g
    • Saturated Fat 
      6g
    • Total Carbohydrate 
      10g
    • Protein 
      29g
    • Sugars 
      1g
    • Cholesterol 
      90mg
    • Dietary Fiber 
      4g
    • Sodium 
      760mg
  • DAILY VALUE
    • Vitamin A 
      11%
    • Vitamin C 
      33%
    • Calcium 
      4%
    • Iron 
      9%
  • DIETARY EXCHANGES
    • Other Carbohydrates 
      0.5
    • Fat 
      2
    • Vegetable 
      1
    • Lean Protein 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source